相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Energy analysis of Internet of things data mining algorithm for smart green communication networks
Ziping Du
COMPUTER COMMUNICATIONS (2020)
Data mining information from electronic health records produced high yield and accuracy for current smoking status
T. Katrien J. Groenhof et al.
JOURNAL OF CLINICAL EPIDEMIOLOGY (2020)
Enhancing of oxidative stability and quality attributes of olive oil using spirulina (Arthrospira platensis) nanoparticles
Mohamed K. Morsy et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Omega-3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability
Rodrigo Melgosa et al.
FOOD CHEMISTRY (2019)
Encapsulation of food ingredients by nanostructured lipid carriers (NLCs)
Maryam Mohammadi et al.
LIPID-BASED NANOSTRUCTURES FOR FOOD ENCAPSULATION PURPOSES, VOL 2 (2019)
The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature
Linda Bush et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Data Mining and Information Retrieval in the 21st century: A bibliographic review
Jiaying Liu et al.
COMPUTER SCIENCE REVIEW (2019)
Designing of ω-3 PUFA enriched biocompatible nanoemulsion with sesame protein isolate as a natural surfactant: Focus on enhanced shelf-life stability and biocompatibility
Tanmoy Kumar Dey et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)
Improvement of physicochemical properties of encapsulated echium oil using nanostructured lipid carriers
Morteza Azizi et al.
FOOD CHEMISTRY (2018)
Physicochemical characterization and oxidative stability of fish oil-loaded electrosprayed capsules: Combined use of whey protein and carbohydrates as wall materials
Pedro J. Garcia-Moreno et al.
JOURNAL OF FOOD ENGINEERING (2018)
Oxidative stability of DHA in β-lactoglobulin/oleic acid-modified chitosan oligosaccharide nanoparticles during storage in skim milk
Ho-Kyung Ha et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Review on nanoparticles and nanostructured materials: history, sources, toxicity and regulations
Jaison Jeevanandam et al.
BEILSTEIN JOURNAL OF NANOTECHNOLOGY (2018)
Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread
Seyed Mahdi Ojagh et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)
Impact of Particle Size and Polydispersity Index on the Clinical Applications of Lipidic Nanocarrier Systems
M. Danaei et al.
PHARMACEUTICS (2018)
Guidance on risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain: Part 1, human and animal health
Anthony Hardy et al.
EFSA JOURNAL (2018)
Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food
Babak Rasti et al.
FOOD CHEMISTRY (2017)
Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt
Tahere Ghorbanzade et al.
FOOD CHEMISTRY (2017)
Formation of chitosan nanoparticles to encapsulate krill oil (Euphausia superba) for application as a dietary supplement
Junaid Haider et al.
FOOD HYDROCOLLOIDS (2017)
Physicochemical, oxidative and anti-oxidant stabilities of kenaf seed oil-in-water nanoemulsions under different storage temperatures
Ai Mun Cheong et al.
INDUSTRIAL CROPS AND PRODUCTS (2017)
Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil
Hanna Salminen et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2017)
Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil
Jae-Young Hwang et al.
JOURNAL OF FOOD SCIENCE (2017)
Enhancing oxidative stability of encapsulated fish oil by incorporation of ferulic acid into electrospun zein mat
Huan Yang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega-3 Fatty Acids
Sami Ghnimi et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Influence of surfactin on physical and oxidative stability of microemulsions with docosahexaenoic acid
Zhenhong He et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2017)
Physicochemical properties and oxidative stability of fish oil nanoemulsions as affected by hydrophilic lipophilic balance, surfactant to oil ratio and storage temperature
Maryam Nejadmansouri et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2016)
Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil
Adeleh Mohammadi et al.
FOOD CHEMISTRY (2016)
Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions
Maryam Nejadmansouri et al.
FOOD HYDROCOLLOIDS (2016)
Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery
Yong-Hui Wang et al.
FOOD HYDROCOLLOIDS (2016)
Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers
P. Karthik et al.
JOURNAL OF FOOD ENGINEERING (2016)
Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability
Pedro J. Garcia-Moreno et al.
JOURNAL OF FOOD ENGINEERING (2016)
Fabrication of a nutrient delivery system of docosahexaenoic acid nanoemulsions via high energy techniques
P. Karthik et al.
RSC ADVANCES (2016)
How the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsions
Sibel Uluata et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size
Rebecca M. Walker et al.
JOURNAL OF FOOD ENGINEERING (2015)
Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems
Mariarenata Sessa et al.
FOOD CHEMISTRY (2014)
Formation of solid shell nanoparticles with liquid ω-3 fatty acid core
Hanna Salminen et al.
FOOD CHEMISTRY (2013)
Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on -carotene bioavailability
Jiajia Rao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
The Role of Resin Cement on Bond Strength of Glass-fiber Posts Luted Into Root Canals: A Systematic Review and Meta-analysis ofIn VitroStudies
R Sarkis-Onofre et al.
OPERATIVE DENTISTRY (2013)
Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on health
Poliana Cristina Mendonca Freire et al.
REVISTA DE NUTRICAO-BRAZILIAN JOURNAL OF NUTRITION (2013)
Comparative study of the oxidative and physical stability of liposomal and nanoliposomal polyunsaturated fatty acids prepared with conventional and Mozafari methods
B. Rasti et al.
FOOD CHEMISTRY (2012)
Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility
Cheng Qian et al.
FOOD CHEMISTRY (2012)
Re-assembled casein micelles and casein nanoparticles as nano-vehicles for ω-3 polyunsaturated fatty acids
Patricia Zimet et al.
FOOD HYDROCOLLOIDS (2011)
Casein-based formulations as promising controlled release drug delivery systems
Ahmed O. Elzoghby et al.
JOURNAL OF CONTROLLED RELEASE (2011)
Milk proteins as vehicles for bioactives
Yoav D. Livney
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)
Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin
Nabila Belhaj et al.
PROCESS BIOCHEMISTRY (2010)
Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for omega-3 polyunsaturated fatty acids
Patricia Zimet et al.
FOOD HYDROCOLLOIDS (2009)
Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement
David Moher et al.
PLOS MEDICINE (2009)
On the kinetics of the autoxidation of fats: influence of pro-oxidants, antioxidants and synergists
UI Brimberg et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2003)